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MUDS worked like a champ!
Seasoned it for about 2 hours.
When the food was on the grill I let her cruise low n slow for a while and after that I went hot n fast.
The piece of chicken breast that I ate yesterday was a bit dry.

And I have a problem,when I woke up today and looked at the MUDS the temp was around 150F!
I shut the vent and intakes after the cook as usual,can't figure out what the problem is....help please!!!

I hiked once through Utrecht with a couple of gits.
I didn't know Phubar, so we ate at the Ritz.*
The food there was great,
But not like this plate.
Please Phubar, please, can I suck on your tits!

*Poetic license mod: It was just a pub, but the food was still great.

__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS"I love everything about the pig, even the way she walks." -- Spanish proverb(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.